Kon-nyaku is made from the root of a plant with the scientific name, Amorphophallus konjac, and is native to East and parts of Southeast Asia. When the plant is 2-3 years old, it is harvested and the root, after processing into flour and the addition of hot water and limewater, eventually becomes a gelatin that can be found in rectangular blocks, balls, and noodles. With only 15 calories and loads of dietary fiber in a typical 300g block, kon-nyaku is popular among dieters and those seeking greater regularity in their lives.
Text by Kitchen Nippon
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